This article was written for Annabel & Grace, which is now part of Rest Less.
MMIL (Marvellous Mother in Law) came round the other day with a bag full of veggie goodies she has grown on her allotment and, as we are all extremely fond of marrow, I set about looking for a suitable recipe. I quite like marrow cubed, steamed and served with masses of butter, salt and pepper, but as we had some mince in the fridge I thought I would do Stuffed Marrow this time.
Having researched a few recipes, I decided to cut my marrow into rings as they bake more quickly than halving it lengthways.
STUFFED MARROW
Ingredients
Medium sized marrow, cut into 6 – 8
Chorizo, sliced (as much as you like!)
2 tablespoons olive oil
1 onion, peeled and chopped
1 garlic clove peeled and chopped
500g / 1lb lean minced beef
400g /14oz can tomatoes or chopped fresh tomatoes
2 tbspns chopped mixed fresh herbs (anything you have to hand or in the garden – tarragon works especially well)
1 tablespoon tomato ketchup
2 handfuls grated Cheddar
Method
- Heat the oven to 180 degrees C
- In a large heavy bottomed saucepan, heat the olive oil and fry onion until soft.
- Add the garlic, chorizo and mince and cook until brown.
- Add the tomatoes, herbs and tomato ketchup
- Simmer for 20 minutes
- Meanwhile, scoop out the middles of the marrow rings and put in large baking dish lined with foil
- Spoon a portion of the cooked mince into each
- Cover with foil and bake in the oven for about 30 minutes
- Remove the foil, sprinkle with cheese and grill until cheese is brown and bubbling.
TIP: If you have any leftover mince, freeeze and use as Bolognaise sauce on another occasion. Alternatively, bulk it up with kidney beans and chilli for Chilli Con Carne the next night.